Raw albacore tuna (wild caught)
Sriracha aioli sauce: (water, vegetable oil, sugar, distilled vinegar, pickled red chili, garlic, salt, onion, modified tapioca starch, natural spices), taco mix seasoning (chili pepper, cumin, oregano, red pepper, dried onion, salt, tapioca maltodextrin, sugar, paprika, garlic powder, citric acid, tapioca starch, sunflower oil, yeast extract).
Thaw in refrigerator overnight or for 8-10 hr. For a quick thaw, run bag under cold water for about 20-30 min. Rub Northern Chef tuna with vegetable oil and taco seasoning. Cook per instructions using oven, stovetop, or grill method. Cook until 140°F internal temperature. Arrange slaw and other taco ingredients on tortillas. Top with cooked tuna and then Sriracha aioli sauce.
Preheat oven to 375°F. Appliance temperatures may vary. Please consider the performance of your appliance when following these directions Arrange tuna in a single later on baking sheet. Cook for 8-10 minutes or until lightly browned and internal temperature of 140°F. Do not overcook
Pre-heat 10-12″ fry pan overmedium-high heat. Place seasoned tuna in pan and allow to brown lightly; turn tuna over and allow to brown lightly. Cook to internal temperature of 140°F. Do not overcook
Preheat grill. Place seasoned tuna on grill and allow to brown lightly, (about t minutes); turn tuna over and allow to brown lightly. Cook to internal temperature of 140°F. Do not overcook.
Total Fat: 5 g
Cholesterol: 50 mg
Sodium: 720 mg
Total Carbohydrate: 10 g
Protein: 26 g